Safer Food Better Business 2023 in a FOLDER + 12 Month Diary + 12 Month Fridge Freezer Checklist

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When you transport food, from your premises to another venue or the cash-and-carry to your premises, you must prevent it from becoming contaminated, for example with dirt or bacteria.

SFBB | Food Standards Agency SFBB | Food Standards Agency

Takeaway meals should be labelled clearly so customers know which dishes are suitable for those with an allergy. Allergen requirements and best-practice for food businesses The 14 allergens are: celery, cereals containing gluten (such as wheat, barley and oats), crustaceans (such as prawns, crabs and lobsters), eggs, fish, lupin, milk, molluscs (such as mussels and oysters), mustard, peanuts, sesame, soybeans, sulphur dioxide and sulphites (if the sulphur dioxide and sulphites are at a concentration of more than ten parts per million) and tree nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).Your college may have a VLE you can use. Or, alternatively, there are some systems available online that are free to use. Reward schemes Local authorities are responsible for enforcing food hygiene laws. Authorised officers have the right to enter and inspect your premises at any reasonable time without making an appointment. Authorised officers can take enforcement action to protect the public, such as seizing foods suspected to be unfit for human consumption. Product withdrawal and recall There are three specific food safety issues found in care homes that are covered in this supplement. My HACCP is a free web tool that will guide you through the process of developing a food safety management system based on the HACCP principles. There are a number of actions you can take to prevent cross-contamination with allergens. These include:

Safer Food Better Business For Residential Care Homes Supplement Safer Food Better Business For Residential Care Homes Supplement

A hazard is something that is dangerous. A food hazard is something that could make food unsafe or unfit to eat. It’s important you can identify those stages in your business when hazards could be present so they can be removed or reduced to safe levels. the physical condition of the business –including cleanliness, layout, lighting, ventilation, pest control and other facilities There are two groups of exempt businesses which are inspected by the local authority food safety officer but are not given a food hygiene rating: businesses that are low-risk to public health, for example, newsagents, chemist shops or visitor centres selling pre-wrapped goods that do not require refrigerationYou need to make sure that you know what is in the food you provide. You can do this by recording allergen ingredient information in a written format. Allergen ingredients information should be: Apart from the possibility of making a customer seriously ill, you could also face the risk of financial and reputational damage to your food business if you fail to comply with allergen information requirements. The FSA is updating all EU references, to accurately reflect the law now in force, in all new or amended guidance published since the Transition Period ended at the end of 2020. In some circumstances it may not always be practicable for us to have all EU references updated at the point we publish new or amended guidance. You must put in place food safety management procedures based on the principles of Hazard Analysis and Critical Control Point ( HACCP). Making free-from claims for foods requires strict controls of ingredients, how they are handled and how they are prepared. A free-from claim is a guarantee that the food is suitable for all with an allergy or intolerance.

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This involves including allergen information when menu planning and having good food preparation and hygiene practices in place to avoid cross-contamination in your kitchen. Food business operators in the retail and catering sector are required to provide allergen information and follow labelling rules as set out in food law. It is important for food businesses to take steps to avoid cross-contamination in food preparation to protect customers with a food allergy. Food safety management is about complying with food hygiene and food standards. You must ensure that you have food safety management procedures in place. You also need to consider: Food business operators must make sure that staff receive training on managing allergens effectively.HACCP is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles. Colleges can put in place a reward scheme related to the implementation of SFBB. Schemes can be developed to: Each local authority plans a programme of inspections every year. The frequency of inspections depends on the potential risk to public health.